Salmon en Papillote

We’re currently nearing the end of the second week of Spring break at our house and I’ve been finding it difficult to make time to write my blog posts, but I really wanted to share this simple salmon recipe.

Salmon makes a regular appearance on our dinner table, we have it on the menu almost every week. Aside from being delicious, healthy and incredibly versatile, it’s also a guaranteed hit with my kids, which makes it a no-brainer for me. Plus it’s wonderfully flavourful on it’s own, so you really don’t need to do much to it to make it a winner. Typically, I’ll just bake it with lemon slices on top or brush it with maple syrup. This past week, though, I felt like trying something I haven’t made in a while, something a bit fancier, like Salmon en Papillote. En Papillote refers to a cooking method in which the food, traditionally fish or vegetables, is sealed in parchment paper. The term sounds quite fancy, but it is actually an easy way to prepare your meal. By sealing in parchment, the meal cooks in a pocket of moist air, allowing the juices to blend and intensify. The resulting aroma upon opening the package is just a hint of the deliciousness waiting inside.

parchment paper

4 – 4oz salmon fillets

1/2 Carrots, julienned (or thinly sliced)

1/2 Cup fennel bulb, stalk removed and julienned (or thinly sliced)

2 tbsp butter

1/4 Cup fresh tarragon, chopped

salt and pepper

Preheat the oven to 425 degrees Farenheit.

Cut the parchment paper into 4 squares measuring approx. 12″ by 12″. Fold each square in half diagonally. Place one salmon fillet in the centre of each square of parchment, lining it up with the fold. Season with salt and pepper, then top each fillet with an equal portion of the carrots, fennel, tarragon and the butter.

Seal the parcels by folding the paper over the top of the fillet. Starting at one end, twist the edges of the paper until it is tightly sealed.

Continue twisting along the edges until you get to the end. Fold the end under the parcel and place it on a baking sheet. Bake in the oven for 12 – 15 minutes until the salmon flakes easily with a fork.

Hi Natalie – so lovely to “meet” you via Fiesta Friday! I love the sound of this recipe – so healthy and so fresh too – what’s not to love about salmon and fennel?!! As co-host, please may I ask you to edit your post to include the link and a mention to Angie’s Fiesta Friday #61 post – it also ensures that you can be considered for a feature next week. Thanks so much!